From the menu of … RosaMia Ristorante Italiano, 11730 Jones Bridge Road, Johns Creek. 770-772-6456, www.rosamiaitalian.com
Q: My husband and I recently enjoyed a delicious Italian meal with friends at RosaMia in Johns Creek. Their food is SO good! After a fabulous meal, my husband ordered the tiramasu and has not stopped thinking about how good it was. Can you please find out their recipe so I can make it for him at home? Thank you! — Julie DeAngelis, Johns Creek
A: Rosa Bitussi, the "Rosa" in "RosaMia," was happy to provide both the recipe and the photograph. RosaMia Ristorante Italiano serves family recipes from the Adriatic Coast and Fruili regions of Italy. She wrote, "It is our desire to have our food bring back the memories of special times around the dinner table with family and friends, where family dinners were not just a meal, but an experience. We consider it a privilege to have you become part of our extended family and come home to eat with us."
RosaMia’s Tiramisu
Ladyfingers are sold as Savoiardi in some markets. Putting the filling together just as described is essential for a firm, not soupy, topping.
3 (7.05-ounce) packages ladyfingers
1 cup plus 1 tablespoon brewed espresso
2 teaspoons Sambuca
3/4 cup granulated sugar
4 eggs, separated
8 ounces mascarpone, room temperature
2 cups heavy cream
Cocoa, for sprinkling on top
Powder sugar, chocolate sauce, berries, for garnish
Lay ladyfingers side-by-side, narrow side down, in a 9-by-13-inch baking dish with 2-inch sides. Cut ladyfingers to fit if needed.
In a small bowl, combine espresso and Sambuca and pour over ladyfingers. Set aside.
In the bowl of a stand mixer fitted with paddle attachment, or with a hand mixer, combine sugar and egg yolks and beat at high speed 10 minutes. Move mixture to a large bowl. Clean bowl and beater.
Fold mascarpone into sugar mixture. Mix just long enough to make sure there are no clumps of mascarpone.
Using the clean bowl and beater, whip cream until it holds soft peaks. Move to a medium bowl. Clean mixing bowl.
Using the clean bowl and a whisk attachment, beat egg whites until they hold a soft peak.
Fold whipped cream and whipped egg whites into sugar mixture. Do not overmix. You are looking for a uniform white color with no yellow streaks.
When all ingredients are combined, pour over ladyfingers and smooth top. Cover and refrigerate at least 24 hours.
When ready to serve, cut into 15 squares. Arrange squares on serving plate and dust with cocoa powder. Sprinkle powdered sugar over each square. Drizzle with chocolate sauce and serve with berries if desired. Serves: 15
Per serving: 382 calories (percent of calories from fat, 56), 7 grams protein, 35 grams carbohydrates, trace fiber, 24 grams fat (9 grams saturated), 266 milligrams cholesterol, 98 milligrams sodium.
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